Journal

Notes from the kitchen & the event floor

Menu planning, event logistics and food stories — written by the chefs and managers who run our events.

Wedding Catering

How to Plan a 500-Guest South Indian Wedding Menu

From welcome drinks to the final dessert counter — a ring-by-ring look at how a professional kitchen builds a 500-guest wedding menu.

Food Ideas

How catering teams price chicken, mutton and fish mains for 500–1,000 guest events without blowing the per-plate budget.

Chef Mohammed Irfan·5 min read

Event Planning

Dosa, chaat, grill and dessert stations — which counters earn their keep at a wedding, and how many can one kitchen run at once?

Sneha Iyer·4 min read

Corporate Catering

Dietary tags, delivery slots, boxed vs buffet — the operational checklist our event managers run for 200–1,000 pax conferences.

Deepa Shree·5 min read

Traditional Food

From the first mouthful of mango to the final payasam — the history, order and modern banquet application of the leaf meal.

Chef Lakshmi Natarajan·7 min read

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